Quinoa Salad by Kim Anderson New Cumberland PA
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 ears of corn in the husk1 cup quinoa (I used 1/2 each red and white)2 T olive oil2 cloves garlic minced1 cup chopped celery about 2-3 stalks1/4 sweet onion chopped fine1/2 bunch cilantro leaves chopped1 cup chopped Spinach or Swiss chard 1 red pepper chopped2 cans beans rinsed (Pink, Black, Pinto, or Cannellini)1/4 cup Hemp Hearts seeds (optional)4 T chia seeds3 T flax seed meal
Step 1-Microwave 2 cobs or corn in husk on high about 6 minutes; after it cools remove husk, wash off silk and remove kernel from the cobb. This can be done day before-just refrigerate the corn in the husk until ready for use.
Step 2-Prepare chopped vegetables and measure seeds
Step 3-Cook Quinoa
Combine oil, quinoa and garlic in sauce pan and heat on medium stirring often for 5-8 minutes. Add 2 cups water or vegetable broth bring to boil, lower heat, cover and simmer about 15 minutes.
Remove from heat before all water is absorbed and add 2 T oil and stir well. Cool uncovered 10 minutes and the remaining water will get absorbed.
Step 4- Assemble
Add chopped vegetables, seeds, and balsamic vinegar to taste.
Instead of adding more oil, to keep it moist and add flavor, I sometimes add pickle or Greek olive juice.
Season with spices such as red pepper flakes, salad topper seasoning, or herbs.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KIMANDE.
Step 2-Prepare chopped vegetables and measure seeds
Step 3-Cook Quinoa
Combine oil, quinoa and garlic in sauce pan and heat on medium stirring often for 5-8 minutes. Add 2 cups water or vegetable broth bring to boil, lower heat, cover and simmer about 15 minutes.
Remove from heat before all water is absorbed and add 2 T oil and stir well. Cool uncovered 10 minutes and the remaining water will get absorbed.
Step 4- Assemble
Add chopped vegetables, seeds, and balsamic vinegar to taste.
Instead of adding more oil, to keep it moist and add flavor, I sometimes add pickle or Greek olive juice.
Season with spices such as red pepper flakes, salad topper seasoning, or herbs.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KIMANDE.
Nutritional Info Amount Per Serving
- Calories: 226.2
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 45.5 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 6.2 g
- Protein: 7.3 g
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